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Photo of Thai yellow vegetable curry by WW

Thai yellow vegetable curry

PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Red, orange, yellow and green: the colours of the rainbow in your veg calls for a nutrient packed dish!


Peanut oil

1½ tsp

Cherry tomatoes

500 g, halved

Yellow curry paste

2 tbs

Light canned coconut milk

1 400ml can, (buy 1 x 400ml can)

Fresh lemongrass

1 piece(s), bruised, halved


500 g, peeled, cut into 3cm pieces

Baby carrot

6 individual, (1 bunch), sliced

Red capsicum

1 medium, thickly sliced

Button squash

4 individual, quartered

Brussels sprouts

300 g, halved

Cooked basmati rice

2 cup(s), (400g)

Fresh coriander

cup(s), roughly chopped

Fresh basil

cup(s), torn


  1. Heat the oil in a large saucepan over medium heat. Cook the tomato, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and lemongrass. Bring to a gentle simmer.
  2. Add the pumpkin and carrot. Simmer, covered, for 20 minutes.
  3. Add the capsicum, squash and Brussels sprouts. Simmer, covered, for 10 minutes or until vegetables are tender. Discard the lemongrass. Divide the rice and curry among serving dishes. Top with the coriander and basil to serve.